Asian Bean and Rice Rolls
Recipe type: vegetarian, vegan, gluten free, dairy free, gfcf
Serves: 8
  • 2 cups medium grain rice, such as sushi rice or jasmine rice
  • ¼ cup rice vinegar, or white distilled vinegar
  • 2 Tbs. dry cooking sherry
  • 1 Tbs. plus 1 tsp. sugar
  • 2 Tbs. lemon zest
  • ¼ cup plus 2 Tbs. pine nuts or slivered almonds
  • 1 Tbs. plus 1 tsp. dark sesame oil
  • 1 cup snow peas, diagonally sliced
  • 1-1/2 tsp. ground ginger
  • 2 Tbs. water
  • 2 – 15 oz. cans red beans, or light red kidney beans, rinsed and drained
  • 1 cup cucumber, chopped and seeded
  • 2 oranges, peeled, seeded, coarsely chopped
  • 4 green onions, and tops, thinly sliced
  • ¼ tsp. salt, or to taste
  • ¼ tsp. white pepper
  • 24 Boston lettuce leaves, or other leaf lettuce
  1. Cook rice according to package directions. Heat vinegar, sherry, sugar, and lemon rind in small saucepan over medium heat until sugar is melted, about 1 minute. Drizzle vinegar mixture over rice and toss. While rice is cooking, cook pine nuts in sesame oil in small skillet over medium heat until toasted, about 2 minutes; remove from skillet. Add snow peas, ginger, and water to skillet; cook, covered, over medium heat until snow peas are crisp-tender, 2 to 3 minutes. Stir pine nuts, snow peas, ginger, beans, cucumber, orange, and green onions into rice. Season to taste with salt and pepper. Serve warm, or refrigerate and serve chilled; spoon an equal portion of packed rice mixture onto each lettuce leaf and roll up.
Recipe by Angela's Kitchen at